- Food & Drink
On November 5, 2013 By ginandcrumpets
Munchkin is a really satisfying word to say. The bite down of ‘munch’ followed by the chew of ‘kin’ makes enunciating it an almost physical pleasure. Try it, and if you don’t spend the next couple of minutes repeating munchkin over [...]Continue Reading →
The life cycle of a goose, from cute walking yellow duster to serial killer-eyed beak snapper to pork-stuffed joint of juicy meat, is not one I’ve observed before. Until this year, geese barely featured in my life. As a meat, it’s the kind of thing that appears [...]Continue Reading →
Sound the alarms! The official Most Romantic Day of the Year is nearly upon us and if you have a partner then it’s not yet too late to get them a moderately humourous card and flowers / chocolates / cufflinks or whatever [...]Continue Reading →
Due to the unique way the London rental market works (my landlord is putting the rent up), I have to move house. Which means that between now and the end of the month I need to eat or throw away everything I own so I [...]Continue Reading →
On March 4, 2012 By ginandcrumpets
The dark arts of food styling are much whispered about. It’s often assumed that magazines deploy most of B&Q to get their meals looking as scrumptious as they do. The chicken is varnished, the lasagne is blow-torched and the steam [...]Continue Reading →
My recent holiday to Spain ended the way all my holidays do, with me packing and repacking my suitcase, trying to work out what clothes and books I can leave behind in order to fit in all the food I’ve bought. Thanks to some judicious suitcase space sharing, I only [...]Continue Reading →
The sun is out, the heat is on and I have cast off my jumpers, mufflers, vests, long johns and balaclava. Following this great unveiling my fancy turns to one thing and one thing alone: salad.
It’s a passing phase that arrives with the first warm rays [...]Continue Reading →
Last week Leonard held a Christmas Mull. A bucket of red wine seething with port, brandy, sugar, spices and orange juice was kept at a constant, mouth-melting simmer and, for once, we didn’t accidentally set it on fire.
Because the Mull was a powerful beast, Leonard needed [...]Continue Reading →
So, having made the Pork crackling and peanut brittle, I was left with a chunk of tender roast pork belly, glistening with piggy juice and thickly veined with fat. I had a choice: take it off somewhere quiet and private with a pot of mustard and a good supply [...]Continue Reading →
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
You can contact me at email@example.com
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